Broiling rack position chart
RACK POSITION FROM BOTTOM
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3
2
TYPE OF FOOD/
DONENESS
Quickly searing food, rare
Isteaks
Medium steaks and patties, ham slices, fish steaks, frankfurters
Broiling tips
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Use the broiler pan and grid for broiling. They |
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are designed to drain excess | liquid and fat | I |
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away from the cooking surface to help prevent | Fire Hazard | |||
spatter, smoke or fire. | i |
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Refer to a broiling chart in a reliable cookbook | l Place meat the correct distance from the | |
| element. Meat placed too close to the | |
for correct broiling times. |
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| element may spatter, smoke, burn or | |
After broiling, remove the broiler pan from the |
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| catch fire during broiling. | |
oven when you remove the food. Drippings will |
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| To ensure adequate grease drainage, do | |
bake on the pan if it is left in the heated oven. | l | |
| not use cookie sheets or similar pans for | |
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broiling. Also, covering the broiler grid with foil is not recommended. Poor drainage of grease may result in fire. lf foil is used, cut slits in foil to correspond with all openings in broiler grid. Grease can then drain away and cool in pan.
Energy saving tips
Although the energy used for cooking is usually a very small percentage of the total energy used in the home, cooking energy can be used efficiently. Here are some tips to help you conserve energy when using your cooking product.
lPreheat pans only when recommended and for the shortest time possible.
l“Ovenpeeking” may cause heat loss, longer cooking times and unsatisfactory baking results. Rely on your timer.
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Bake cakes, pies or cookies when oven is warm. Best time is after a meal has been cooked in it.
Preheat the oven no longer than necessary.
Plan your meals for the most efficient use of the oven. When using the oven to cook one food, try to cook the rest of the meal in it also.
Do not preheat when broiling, roasting or cooking items such as casseroles.
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